A Taste of Vermont on the Quad: College Holds Weekly Apples And Cheese Tastings

Though supermarkets usually host a half-dozen or so kinds of apples — such as McIntosh, Gala, Granny Smith, and the often-maligned Red Delicious — before commercialization, there were more than 11,000 types of apples.

This is one of the many apple facts members of the Landmark College community might learn if they stop by the weekly Heirloom Apples and Cheese Tasting on the campus quad. 

“For the most part, it’s provided something for everybody,” said Scott Forthofer, director of student involvement & leadership development, who occupies the tasting booth and explains the pairings to visitors. “The pairing adds another level. It’s like you’re going out.”

Every Wednesday, the booth features a sampling of two or three heirloom apples from Scott's Farm Orchard, paired with gourmet cheeses. The tasting booth, under a tent with music, stands just off a path through the center of the quad. Students stop to try samples between classes and activities.

Recently, on the third week of tastings, the booth featured two pairings. One was Ginger Gold apples with a cheese called, LaStation de Compton Chemin Hatley.

“This is my favorite pairing so far,” Forthofer said of the subtle, gingery apple mixed with the full-bodied cheese from Quebec. “It reminds me of when you eat ginger in between your sushi to cleanse your palate.”

Student Keaton Heyward shared Forthofer’s taste. 

“This is by far one of my favorite ones that he's done so far for this,” Heyward said. 

With Heyward was student Lilly Simon, who said they’ve sampled from the booth every week.

“I usually will try every single combo and then I'll usually mix up the combos,” Simon said.

The other pairing that day was an apple called Lamb Abbey Pearmain, dating back to Kent, England, in the early 1800s, with the cheese Woodlawn Creamery Rupert, made in West Pawlet, Vt., of raw cow milk. Forthofer noted that the cheese won an award this year from the American Cheese Society, and that the apple has a pear-like taste and smell. Next week, there would be an actual pear for sampling.

Forthofer said he gets all of his knowledge on the fruits, cheeses, and pairings from local experts. Scott’s Farm Orchard, in nearby Dummerston, provides expertise on the apples, and Retreat Farm’s market in Brattleboro helps with the pairings.

“I go to the experts, and so far, they've done really well. All the cheeses except for one have been Vermont-made cheeses,” he said, referring to that week’s cheese from Quebec.

The College’s faculty and staff also like to stop by and sample. Among the employee visitors that day was Marc Thurman, director of the Centers for Diversity and Inclusion, who preferred to just try the cheese.

“It's rich,” Thurman said. “Tastes really fresh.” 

For the schedule of the weekly apples and cheese tastings, visit the College’s event calendar.